FSSC, ISO 22000, HACCP. Food safety management system

Food safety as a systematic approach

The safety of the finished product is a priority for manufacturers of food products, raw materials for the food production, food packaging and for catering company. The development of a food safety management system is a solution offered by various standards such as FSSC, ISO 22000, BRC Food, IFS Food, which are welcomed and required by consumers, retail chains and partners, leading food industry manufacturers. And, of course, food safety management system requirements are based on common management approaches: a risk-oriented approach, a PDCA principle, which is based on a process approach and work with the requirements and expectations of concerned parties.

The concept of providing consulting services:

  • A modular program of consulting services: information collection, staff training and motivating, development or verification of documentation, including the HACCP plan, supporting the food safety management system implementation (FSMS), conducting or demonstrating of internal audits, participating in management review etc.
  • The scope of services depends on the project objectives, justified differences in the requirements of retail chains, multinational companies, partners and the requirements of certification bodies; term of its implementation.
  • Ability to make changes in the order and scope of services.
  • Collaboration with staff and management of the organization.
  • Project implementation period: from 3 to 9 months.
  • An objective assessment of results.

Who is Food Safety for?

It is already for all organizations in the food production chain in the Russian Federation, as not only consumers, but also technical regulations, supervisory bodies make requirements. There are a lot of standards. It is necessary to choose the standard which will satisfy the requirements of most concerned parties.

FSMS improves the efficiency of the enterprise, because:

  • works to reduce the food safety risk , the risk of claims and damage to the consumer;
  • creates order and manageability of processes;
  • improves the transparency and economical efficiency of processes;
  • reduces the number of defects;
  • integrates not only requirements for food safety, but also the creation of a good management system in general, for example, through the strategy development, KPI systems, internal audit systems, continuous staff training , etc.
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